A study conducted for the Food Waste Reduction Alliance found that households account for 47% of wasted food, followed by restaurants at 37%, institutions at 11%; manufacturers 3% and retailers are responsible for 2%.

Today we are joined by three speakers that work in the hospitality and/or restaurant space who will share their insights on successful collaborations and approaches promoting sustainable food management, food recovery for donation, and the unique partnerships they have built in their communities.

In today’s webinar you will hear from a variety of points of view including a National Restaurant Association, a Denver based catering company, an NGO providing business technical assistance, and an S Corporation with the mission to feed the hungry.